| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Main dish, Vegetarian |
8 |
Servings |
INGREDIENTS
| 32 |
lg |
Bottled grape leaves |
| 2/3 |
c |
Cooked, chopped spinach |
| 2/3 |
c |
Red bell peppers, roasted & diced |
| 2/3 |
c |
Zucchini, grilled & diced |
| 2/3 |
c |
Yellow squash. grilled & diced |
| 3 |
tb |
Cilantro, chopped |
| 2 |
tb |
Lime juice |
|
|
Salt |
|
|
Hungarian paprika |
|
|
Olive oil spray |
| 1 1/2 |
c |
Lima beans, soaked |
| 8 |
c |
Water |
| 1 |
|
Bay leaf |
| 2 |
tb |
Extra-virgin olive oil |
| 1/2 |
tb |
Mustard seeds |
| 2 |
|
Jalapeno peppers, seeded & slivered |
| 1 |
|
Red bell pepper, chopped |
| 1 |
c |
Tomato, chopped |
|
|
Salt & pepper |
| 3 |
tb |
Parsley, chopped |
| 3 |
tb |
Mint, chopped |
INSTRUCTIONS
STUFFED GRAPE LEAVES
LIMA BEANS
soak grape leaves in cool water for 10 minutes. Rinse, dry on paper towels
& cut away tough stems.
Combine vegetables & cilantro in a bowl. Add half of the lime juice &
season with salt & paprika. Place 1 tb of mixture on each leaf, 3/4" from
stem end. Fold stem end over the filling & roll into a firm packet.
Soak 4 or 5 long wooden skewers in water for 10 minutes. Thread stuffed
leaves onto skewers, about 1" apart. If not using for a day, refrigerate.
Drain beans, combine them with water, bay leaf, 1 tb oil & bring to a boil.
Reduce heat & simmer until almost tender, 1 1/2 hours. Remove any skins
that may float to the top & drain.
15 minutes before serving, heat a grill or broiler. Spray grape leaves with
olive oil & grill 5 minutes a side.
Heat remaining oil in a skillet. Add mustard seeds & cover till they pop.
Add jalapeno & bell pepper & stir-fry for 2 minutes. Add tomato, fry for 2
minutes. Stir in beans, salt, pepper & herbs. Spoon beans onto a warmed
platter & top with grape leaves. Sprinkle with remaining lime juice.
Yamuna Devi, "Yamuna's Table"
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